Simple Recipes

3 Easy Vegan French Recipes

Making dairy free French food is easier than you’d think. Before I made these recipes I had no idea how decadent French food was.

This cheesy sandwich was the best thing I’ve ever eaten. I should give it an award.

Vegan Croque Monsieur
Dude this sandwich is out of this world. I did burn the uncovered edges of the sandwich in the last two seconds when I switch the oven to broil trying to brown the cheese. The cheese was already melted without broiling so feel free to skip that step. You will not regret this recipe. It will change your life!

Melt vegan butter in a pot. Once butter melts add in flour. When it starts to bubble whisk in almond milk. Cook on a low simmer for 3 minutes or so. Don’t allow sauce to get golden or burn. You can add herbs or spices.

Lay bread on baking sheet. Apply a layer of bechamel sauce then cheese then deli slices then dijon then more cheese. Top with bread then add more bechamel sauce and cheese.

Bake at 400 for 10 minutes. Mine was perfectly melted and not burnt at this point but I turned the oven to broil to darken the cheese which worked but burned the outer edges. I did cut off the burnt crust and ate them anyway. ENJOY

Vegan French Butter Cookies (eggless melt away cookies)
These were good. They’re not crazy sweet and did not melt in my mouth like the name lead me to believe. These are the easiest cookies to whip up! No excuses! This is a smaller batch but you can double or triple the recipe. These were dry kind of like Dutch butter cookies. Some how I thought these would be soft like the Vegan Kurdish- Persian Butter Cookies I made recently. You can roll these by hand but piping them makes them look so fancy! I’m very much looking forward to making these again!

Vegan Tartiflette (potato, cheese, bacon casserole)
My kitchen smelled amazing when I baked this! There’s one thing about sliced potato dishes I think is worth mentioning. They can seem to never get tender enough in the oven. I’ve had this issue with hasselback potatoes. Every recipe I’ve ever seen says to bake 45 minutes. I’ve never had mine properly cooked in less than TWICE that recommended time. I mention this because the tenderness of these potatoes straight from the microwave seemed unchanged after baking for 45 minutes. Consider your desired tenderness while boiling or microwaving them.

Published by 0appleseed

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7 comments

Woooow ! Theses recipes remind me the time when I cooked croque-monsieur and tartiflette with my family. My childhood is priceless, it was the time when animals looked happy to grow in a farm. Nothing was mean, everything was sweet.
I am the only one who changed the food in my family and I feel a bit sad in front of my old memories. With your recipes, I will able to create new memories with my family, French way of life is complicated sometimes with food, so thank you to give me ideas as yours.

I’m curious about the choice to use coconut milk in the potato casserole. I’d never heard of tartiflette before this video but it looks great! I would probably lean toward using soy milk to steer clear of the fat in coconut milk, unless there’s roots of this dish using coconut? I always associate coconut milk with Indian (or Thai) curries and even there I oftentimes sub out at least half soy or cashew milk. I’d love your input on this! Thanks!

yeah dude I was debating if I should use plain almond milk or something creamier like canned coconut milk. The traditional recipe uses cream so I figured coconut cream was the way to go.

Looking into french the world is not kidding when they say the french use insane amounts of butter, cream and cheese in everything.

This potato dish is actually supposed to have a brick of cheese baked on top in addition to the cheese shredded and mixed in! I wanted to get some more vegan cheese to do that but the store I was at didn’t have the right flavors in brick form. I’m cheap so I felt off the hook!

Im sure it will taste great if you use soy millk. Feel free to add grilled onions and salt!